Lao Gaeng Keow Wan Gai
Green Curry Chicken
Gaeng Keow Wan Gai, or Green Curry Chicken, is a fragrant and flavorful dish with influences from neighboring Thailand, adapted with Lao culinary sensibilities. It features tender chicken and Thai eggplants simmered in a rich, creamy coconut milk broth infused with aromatic green curry paste, lemongrass, galangal, and kaffir lime leaves. Balanced with the sweetness of palm sugar and the saltiness of fish sauce, this curry is a delightful blend of spicy, sweet, and savory notes, typically served with jasmine rice.
🧂 Ingredients
- 1 lb Chicken thighs or breast, cut into bite-sized pieces
- 400 ml Coconut milk
- 3 tbsp Green curry paste
- 4 pieces Thai eggplants, quartered
- 1 stalk Lemongrass, bruised
- 4 pieces Kaffir lime leaves, torn
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar or brown sugar
- 1 handful Thai basil leaves
- 100 g Optional: Bamboo shoots, sliced
- 1 piece Optional: Red chili, sliced (for garnish)
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
💡 Tip: Frying the curry paste releases its aromatic oils. - 2
Slowly stir in about half of the coconut milk (around 200ml) and cook for 2-3 minutes, allowing the paste to dissolve and the mixture to become fragrant and slightly oily.
💡 Tip: This step helps to meld the flavors of the curry paste and coconut milk. - 3
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until they are partially cooked.
💡 Tip: Stir-frying the chicken briefly helps to seal in its juices. - 4
Pour in the remaining coconut milk and add the bruised lemongrass and torn kaffir lime leaves. Stir well to combine. Add the fish sauce and palm sugar, adjusting to taste for a balance of salty and sweet flavors.
💡 Tip: Taste and adjust seasonings as needed. The balance of salty, sweet, and spicy is key. - 5
Bring the curry to a gentle simmer. Add the Thai eggplants and bamboo shoots (if using). Cook for 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked.
💡 Tip: If the curry becomes too thick, you can add a little water or chicken stock. - 6
Stir in the Thai basil leaves. Cook for another minute until the basil wilts.
💡 Tip: Add basil at the end to preserve its fresh flavor and aroma. - 7
Serve hot over steamed jasmine rice, garnished with sliced red chili for an extra kick, if desired.
💡 Tip: This curry pairs perfectly with fluffy jasmine rice to soak up the delicious sauce.
💡 Pro Tips
- ✓Use good quality green curry paste for the best flavor.
- ✓Adjust the amount of curry paste and chilies to control the spice level.
- ✓If Thai eggplants are unavailable, small regular eggplants or even zucchini can be used as substitutes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like long beans, bell peppers, or pea eggplants.
- Substitute chicken with firm tofu or shrimp for a vegetarian or seafood version.
- For a richer curry, use only coconut cream instead of a mix of coconut milk and water/stock.